Gluten-Free Poffertjes with Maple Syrup

Name: Gluten-Free Poffertjes with Maple Syrup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup Gluten-Free All-Purpose Flour; 1/4 cup Buckwheat Flour; 2 Eggs; 1 1/4 cups Milk; 1 tsp Active Dry Yeast; 2 tbsp Sugar; 1/4 tsp Salt; 2 tbsp Melted Butter; to taste Maple Syrup; to taste Powdered Sugar

These small, fluffy Dutch pancakes are a delightful treat. This recipe uses a blend of gluten-free flours to create a texture that's close to the original.

35m4 servings

Contains dairyContains eggWHEAT-free

280 cal|8g protein|40g carbs|10g fat|2g fiber

Ingredients

1 cup Gluten-Free All-Purpose Flour
1/4 cup Buckwheat Flour
2 Eggs
1 1/4 cups Milk
1 tsp Active Dry Yeast
2 tbsp Sugar
1/4 tsp Salt
2 tbsp Melted Butter
to taste Maple Syrup
to taste Powdered Sugar

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1In a large bowl, combine gluten-free all-purpose flour, buckwheat flour, sugar, and salt.
2In a separate bowl, whisk together milk and eggs. Dissolve yeast in the wet ingredients.
3Pour the wet ingredients into the dry ingredients and whisk until smooth.
4Cover the bowl and let the batter rest for at least 30 minutes.
5Heat a poffertjes pan or griddle over medium heat. Brush with melted butter.
6Pour about 1 tablespoon of batter into each mold or circle on the griddle.
7Cook for 2-3 minutes per side, or until golden brown and cooked through.
8Serve immediately with maple syrup and powdered sugar.

Substitutions

Wheat Flour → Gluten-Free All-Purpose Flour, Buckwheat Flour

Allergy Disclaimer — Safe Plated Pte. Ltd.

This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.